A Taste of Thailand The Complete Thai Cookbook

A Taste of Thailand The Complete Thai Cookbook with More Than 300 Authentic Thai Recipes A Taste of Thailand The Complete Thai Cookbook with More Than 300 Authen�c Thai Recipes Urassaya Manaying TAB.A Taste of Thailand The Complete Thai Cookbook with More Than 300 Authentic Thai Recipes A Taste of Thailand The Complete Thai Cookbook with More Than 300 Authen�c Thai Recipes Urassaya Manaying TAB.

A Taste of Thailand

The Complete Thai Cookbook with More Than 300

Authen c Thai Recipes!

Urassaya Manaying

TABLE OF CONTENTS

Introduc on

Thai Cooking Basics

Basic Cooking Methods

Handy Tools for Thai Cooking

Basic Food Subs tu ons

Thai Curry Pastes, Marinades, and Other Concoc ons

Asian Marinade — 1

Asian Marinade — 2

Black Bean Paste

Chili Tamarind Paste

Chili Vinegar

Coconut Marinade

Green Curry Paste — 1

Green Curry Paste — 2

Lemon Chili Vinegar

Lemongrass Marinade

Malaysian Marinade

Minty Tamarind Paste

Northern (or Jungle) Curry Paste

Red Curry Paste (Page 17) — 1

Red Curry Paste (Page 17) — 2

Shredded Fresh Coconut

Southern (or Massaman) Curry Paste

Thai Vinegar Marinade

Yellow Bean Sauce

Dipping Sauces, Salsas, and Vinaigre es

5-Minute Dipping Sauce

Banana, Tamarind, and Mint Salsa

Minty Dipping Sauce

Peanut Dipping Sauce — 1

Peanut Dipping Sauce — 2

Peanut Dipping Sauce — 3

Peanut Pesto

Quick Hot Dipping Sauce

Spicy Thai Dressing

Sweet-and-Sour Dipping Sauce

Thai-Style Plum Dipping Sauce

Appe zers

3-Flavor Rice S cks

Basil and Shrimp Wedges

Chicken, Shrimp, and Beef Satay

Chinese-Style Dumplings

Cold Sesame Noodles

Crab Spring Rolls

Crispy Mussel Pancakes

Curried Fish Cakes

Fried Tofu with Dipping Sauces

Fried Won Tons

Mee Krob

Omelet “Egg Rolls”

Pork Toast Triangles

Pork, Carrot, and Celery Spring Rolls Rice Paper Rolls

Salt-Cured Eggs

Shrimp Toast

Skewered Thai Pork

Son-in-Law Eggs

Spicy Coconut Bundles

Spicy Ground Pork in Basil Leaves

Spicy Scallops

Thai Fries

Soups

Asian Chicken Noodle Soup

Chicken Soup with Lemongrass

Chilled Mango Soup

Lemony Chicken Soup

Pumpkin Soup

Spicy Seafood Soup

Thai-Spiced Beef Soup with Rice Noodles Tom Ka Kai

Fiery Beef Salad

Grilled Calamari Salad

Papaya Salad

Shrimp and Noodle Salad

Spicy Rice Salad

Spicy Shrimp Salad

Sweet-and-Sour Cucumber Salad

Thai Dinner Salad

Thailand Bamboo Shoots

Thailand Seafood Salad

Zesty Melon Salad

Meat Dishes

Green Curry Beef

Curried Beef and Potato Stew

Red Beef Curry

Hot and Sour Beef

Grilled Ginger Beef

Thai Beef with Rice Noodles

Minty S r-Fried Beef

Chilied Beef

Pork and Eggplant S r-Fry

Pork with Garlic and Crushed Black Pepper Bangkok-Style Roasted Pork Tenderloin Chiang Mai Beef

Barbecued Pork on Rice

Lemongrass Pork

Pork and Spinach Curry

Thai-Style Beef with Broccoli

Pork with Tomatoes and S cky Rice

Cinnamon Stewed Beef

Lemongrass Chicken Skewers

Red Chili Chicken

Siamese Roast Chicken

Sweet-and-Sour Chicken

Tamarind S r-Fried Chicken with Mushrooms Thai Cashew Chicken

Thai Glazed Chicken

Thai-Style Green Curry Chicken

Fish and Seafood Dishes

Baked Redfish with Lime Vinaigre e Basil Scallops

Broiled Salmon with 5-Spice Lime Bu er Clams with Hot Basil

Curried Mussels

Curried Shrimp with Peas

Lime-Ginger Fillets

Marinated Steamed Fish

Quick Asian-Grilled Fish

Roasted Southeast Asian Fish

Seafood S r-Fry

Seared Coconut Scallops

Snapper Baked with Fish Sauce and Garlic Steamed Mussels with Lemongrass

Steamed Red Snapper

S r-Fried Shrimp and Green Beans

Vegetable Dishes

Asian Grilled Vegetables

Curried Green Beans

Gingered Green Beans

Green Beans with Macadamia Nut Sauce Roasted Asian Cauliflower

Grilled Eggplant with an Asian Twist

Japanese Eggplant with Tofu

Pumpkin with Peppercorns and Garlic Southeastern Vegetable Stew

Spicy S r-Fried Corn

S r–Fried Black Mushrooms and Asparagus Thai Pickled Vegetables

Thai Vegetable Curry

Thai–Style Bean Sprouts and Snap Peas Thai-Style Fried Okra

Clear Noodles with Baked Shrimp

Curried Rice Noodles with Tofu and Egg Fire Noodles

Flowered Lime Noodles

Pad Thai

Panang Mussels and Noodles

Pan–Fried Noodles

Poached Chicken Breast with Peanut Sauce and Noodles Rice S ck Noodles with Chicken and Vegetables

Sesame Noodles with Veggies

Spicy Egg Noodles with Sliced Pork

Thai Noodles with Chicken and Pork

Rice Dishes

Basic S cky Rice

Basic White Rice

Chicken Fried Rice

Curried Rice

Dill Rice

Far East Fried Rice

Flavorful Steamed Rice

Fragrant Brown Rice

Fragrant White Rice

Fried Rice with Chinese Olives

Fried Rice with Pineapple and Shrimp

Fried Rice with Tomatoes

Ginger Rice

Lemon Rice

Shrimp Rice

Sweet-Spiced Fried Rice

Vegetarian Fried Rice

Desserts

Banana Coconut Soup

Bananas Poached in Coconut Milk

Citrus Fool

Coconut Custard

Coconut-Pineapple Soufflé for 2

Crispy Crepes with Fresh Fruit

Fresh Oranges in Rose Water

Pumpkin Simmered in Coconut Milk

Steamed Coconut Cakes

S cky Rice with Coconut Cream Sauce

Sweet S cky Rice

Taro Balls Poached in Coconut Milk

Tofu with Sweet Ginger

Tropical Coconut Rice

Tropical Fruit with Ginger Creème Anglaise

Watermelon Ice

Drinks and Teas

Fresh Coconut Juice

Ginger Tea

Iced Sweet Tea

Lemongrass Tea

Mango Bellini

Royal Thai Kir

Super-Simple Thai Iced Tea

Thai “Mar nis”

Thai Iced Tea

Thai Limeade

Thai-Inspired Singapore Sling

Tropical Fruit Cocktail

Thai-Inspired Cooking

Asian 3-Bean Salad

Asian Carrot S cks

Asian Couscous Salad

Asian Marinara Sauce

Crazy Coconut Pie

Cream of Coconut Crabmeat Dip

Crunchy Sprout Salad

Grilled Lobster Tails with a Lemongrass Smoke Grilled Steak with Peanut Sauce

Jicama, Carrot, and Chinese Cabbage Salad Lime Bu er Cake

Many Peas Asian-Style Salad

Marinated Mushrooms

Meringues with Tropical Fruit

Peanut-Potato Salad

Pickled Chinese Cabbage

Southeast Asian Asparagus

Southeast Asian Burgers

Spicy Shrimp Dip

Thai Chicken Pizza

Thai Pasta Salad

Thai-Flavored Green Beans

Banana Brown Rice Pudding

Basic Vietnamese Chili Sauce

Beef Cambogee

Cambodian Beef with Lime Sauce

Cambodian-Style Pan-Fried Chicken and Mushrooms Cardamom Cookies

Oyster Mushroom Soup

Peninsula Sweet Potatoes

Pork Medallions in a Clay Pot

Potato Samosas

Punjab Fish

Red Curry Cambogee

Roasted Duck, Melon, and Mango Salad

If you’ve ever been to an authen c Thai restaurant, you already know thatThai food is all about a delicious balance between the five flavors- sweet,sour, salty, spicy, and bi er Most recipes contain at least one ingredient foreach of these flavors Once you get used to Thai cooking, you will get ahang of Thai ingredients You will get a sense of what ingredient does what,and how much of it you like in a par cular recipe You will then see therecipes in this book as a blank canvas, and tweak them to your, or yourfamily’s preferences Let your ins ncts guide you, once you get a hang ofthings

Each dish has a balance of ingredients, but a Thai meal too needs to bebalanced as a whole, with a good variety of dishes that complement eachother For instance, if you’re cooking a spicy curry, you will do well to serve

a plain vegetable s r-fry on the side It is also common for the Thai dinnertable to have a few common taste making condiments so the individualshaving the dinner can tweak the flavor of any dish to their liking For

example, vinegar, tamarind water and lime juice are common sour

ingredients on the Thai dinner table

Thai people enjoy food with a wide spectrum of ingredients, includingseafood, meat, fruit, and vegetables Here in Thailand, we like to enjoywhat is in season, and what is available at hand in the kitchen If we’reshort on an ingredient, we usually improvise

You might find a few ingredients in this book that are hard to find When indoubt, google the ingredient, and find a subs tu on Some of the greatestrecipes in the world are known to us today because someone, somewhere,improvised! So, feel free to improvise yourself I know you’ll need to

Also, the amount of ingredients used are to my personal taste Feel free totweak any taste making ingredient to your own personal taste if you findthe flavor too strong or too bland It is always a good idea to start with less,

as more spice can be added later, but it is impossible to remove it once it is

in You’ll know the quan es you need to throw in for best results, a eryou’ve cooked a recipe once or twice

Each recipe has “Yield” men oned at the end These are approximate, andsince we Thai people like to enjoy mul ple dishes in one meal, one serving

of one dish might not be enough to sa ate your hunger Most recipes inthis book are meant to be accompanied by rice

The most important thing is to enjoy the process of Thai cooking Followyour ins ncts, and let your crea vity run wild!

WEATHER

Thailand enjoys a monsoon climate The peninsula has two seasons: wetfrom November-July, and dry from August-October The mainland has threeseasons: wet from May-November, dry and cool from November-February,and dry and hot from March-April If you’re from a cold country, however,you might say that the weather here is hot and humid all year round

AGRICULTURE

Thailand's fer le delta region is complemented by its hot and humid

climate, yielding perfect agricultural condi ons Some archeologists evenbelieve that central Thailand was the site of the first true agriculture on theplanet and that rice has been cul vated there since between 4000 and

3500 B C Agricultural products make up 66 percent of the country’s

exports, and produces more than a third of the world's rice Other

prominent products are coconut, tapioca, rubber, sugar, pineapple, jute,soybeans, and palm oil Two-thirds of the Thai labor force is engaged inagriculture

FOOD CULTURE

As we talked before, Thai food is all about balancing sweet, salty, sour,

bi er, and hot flavors Not only the dishes, but the whole meal needs to bebalanced with a delicious combina ons of all these flavors A few of themost popular taste makers and flavoring agents in Thai cooking are:

coconut, lime, chili, garlic, ginger, cilantro, and dried fish (to make fish

sauce) These ingredients are the founda on of Thai flavors

As with food of any other region, Thai food has a few foreign influences.Chilies were introduced to Asia by the Portuguese in the 16th century, andthis hot ingredient became a favorite of the Thai people, and a staple in theThai kitchen Hence, the Portuguese have had a huge influence on Thaicuisine China and their s r-frying cooking techniques too have had a greatinfluence on Thai cuisine Indian curries and Indonesian spices are quitepopular here too.

Thailand enjoys a huge coastline, making seafood a staple Freshwater fishare super popular here too Fish sauce is an indispensable part of Thaicuisine, and is used as a sauce, condiment, salt subs tute, general tastemaker, and flavoring agent Dried fish are a popular snack in the country.The country has a tropical climate, which leads to a limitless supply of

delicious and exo c fruits and vegetables that are used in pre y muchevery kind of dish, and some mes eaten by themselves too The most

important agricultural produce of Thailand is rice Rice is also the mostimportant and most common ingredient in Thai cuisine In Thailand, thewhite and fragrant rice varie es are considered the best Jasmine rice is along-grained rice that is one of the favorite varie es here

Most of the people in Thailand are Theravada Buddhists, and for themkilling of animals is forbidden, but ea ng them is allowed Regardless, meat

is not a very common ingredient in the Thai cuisine, and is considered bymost a special and rare treat The meat that is served is o en shredded

In Thailand, all courses are usually served at once, so that the cook canenjoy the meal with his/her guests Condiments such as dried chilies, chilipaste, chopped peanuts, soy sauce, fish sauce, etc are present on the

table so the diners can tweak the flavor of a dish if they wish to

Loaded with fish, vegetables, fruits, and rice, and low in meats and dairy,Thai cuisine is one of the healthiest in the world Thai food is rich in

caro noids, flavonoids, and an oxida ve vitamins, all known to have an cancer proper es It is no surprise that the Thai have the lowest rates ofdiges ve tract cancer in the world

-THAI COOKING BASICS

Before we dive into the recipes, let us take a look at a few guidelines thatmight make your cooking experience a li le be er These are quite basic,and if you’ve had some experience of following cookbooks in the past, youcan skip them

1 Read the recipe completely at least once before you start

2 Make sure you have all the ingredients and tools needed forthe recipe ready before you begin

3 Fresh seasonal ingredients are always best

4 Do all the cu ng, chopping, and weighing the ingredientsbefore you begin cooking

5 Homemade ingredients are almost always be er than storebought ones

6 When measuring dry ingredients, level them off using thestraight edge of a knife

7 Use standard measuring spoons, cups, etc

8 Rinse all vegetables and fruits me culously and pat or spin dry

9 Take meat out of the fridge approximately 15 minutes beforecooking it, le ng it come to room temperature It will cookfaster and more uniformly

10 Use freshly ground pepper, if possible Pepper starts to lose itsflavor and pungency the moment it is ground

BASIC COOKING METHODS

Here we will discuss a few of the most common cooking methods used inThai cooking Thai cooking is usually quite simple, and the methods usedhere are not much different from those used in the rest of the world

STIR-FRYING AND SAUTÉING

These are iden cal cooking techniques that involve cooking in an open panover high temperatures and with a negligible amount of cooking oil.

Sautéing is usually done in either a slope-sided gourmet pan (or frying pan)

or a straight-sided sauté pan S r-frying done in a wok

These techniques are great for browning all kinds of meats

Cooking fats must be rela vely tasteless and have a high point My

favorites are canola oil and peanut oil The oil must but not be smokingbefore you start to cook To check, you can drizzle drop or two of waterinto the pan: It should spa er Please be cau ous as spa ers can burn!Shaking the pan for sautéing or swi ly tossing ingredients in s r-fryingprevents the food from adhering while it sears

GRILLING AND BROILING

Grilling and broiling are cooking techniques in which food is cooked byexposing it to direct (o en intense) heat over hot coals or some other heatsource This method is usually fast; the direct heat chars surface of thefood, impar ng delicious flavor to it The fuel used in a grill impart a

nuance of flavor Adding aroma c wood chips such as or applewood orcertain herbs such as lemongrass or fennel will impart addi onal flavortones (This cannot be done when using a broiler.)

The grill can be old fa oned, using some type of charcoal, or an electricone The best grills will allow for fairly controllable heat To ready your grillfor cooking, heat it un l hot and then use a long-handled brush to scrapeaway any residue Immediately before placing food on the grill, rub a wad

of paper towels dipped in oil onto the grate This will greatly reduce

s cking

Pre y much everything edible can be grilled: so cuts of meat, poultry,game birds, seafood, fish, or vegetables The food will grill more uniformly

if you let it come to room temperature immediately before cooking

Seasoning, especially with salt, must be done just before you cook, as salttends to draw out moisture, rendering your final product less juicy

Furthermore, foods that are naturally low in fat must be brushed with oil

or bu er coated with a sauce to keep them from drying out Marinades areway to put in addi onal flavor to grilled foods.

To test when your grilled meat is done, it is best to use an

instant-thermometer If you don’t like this method, you can insert the point of aknife to visually see if your food is done Always bear in mind that yourfood carries on cooking even a er you take it off the grill Furthermore,meats will reabsorb some of their juices a er they are done cooking Makesure you let your meats rest for 5-10 minutes before you serve

COOKING IN WATER

Simmering and poaching are both techniques that involve cooking food inliquid With both techniques, the cooking liquid is first brought a boil andthen the heat is decreased in order to reduce bubbling Poaching shouldhave a li le less bubbling ac on than simmering, but it's hard to tell whensomething is simmering versus poaching Some recipes require a coveredcooking vessel, others open ones As something is simmering or poaching,

it is vital to skim surface regularly to remove the residue that accumulates.Fish, rice, and poultry all do great with poaching and simmering

Only a few foods need to be boiled — noodles and potatoes being two ofthe most common ones Boiling water is also used to blanch or parboilfruits vegetables before they are moved to another cooking method

Blanching involves placing the ingredients in boiling water for a short

period of me and then immersing them into cold water to retain colorand flavor or to make it easier to take their skins off Ingredients that

parboiled actually stay in the boiling water a small amount longer, in order

to slightly tenderize them

Another popular cooking technique involving water is steaming With thismethod, the ingredients are not immersed in the water, but instead above

it on a rack The pot is covered at all mes Steaming is a very gentle

cooking method and it is usually the most healthy Steamed ingredients donot lose much of their nutrients, texture, or individual flavor Vegetablesand s cky rice do great with steaming

Roas ng is another fundamental cooking method used around the world Avery simple technique that requires an oven, usually with high heat Thistechnique can also use indirect heat from a grill to obtain similar results.Pre y much everything can be roasted: meats, fishes, vegetables, or fruits.Roas ng meat requires you to season it in some way, some mes searing itbefore you place it in your oven and some mes coa ng it it cooks —

depending on the recipe — and always le ng it rest Res ng allows themeat to reabsorb some of its juices, making your roast juicy and easier tocarve To rest your roast, you simply remove it the oven, cover it using foil,and allow it to sit

A useful gadget to have when roas ng is an ovenproof meat thermometer.This will allow you to know when your roast is done to your preference,without cu ng into it For an accurate reading, you must insert p of thethermometer into the deepest part of the meat without touching bone,fat, or the bo om of the pan Roas ng charts commonly come with thethermometers

HANDY TOOLS FOR THAI COOKING

KNIFE TYPES AND THEIR USES

CHEF'S KNIFE — a medium-bladed knife used for chopping,

cu ng, mincing

PARING KNIFE — a short-bladed knife (usually 2 to 4 inches)

used trim fruits and vegetables

SLICING KNIFE — a long-bladed knife, either smooth-edged or

serrated used for cu ng meats or breadsOther useful knives include: boning, u lity, cleaver, and fillet

SPECIALTY UTENSILS

If you’re ge ng started with Thai cooking and don’t wish to invest anymore cash on fancy tools for the job, you will be able to get by just fine.However, if you want to make your job a li le easier, you might want toadd a few of these to your kitchen:

BLENDER — great for making sauces and purées CHINOIS — a sieve perfect for straining stocks, sauces, and

purées

COLANDER — perfect for straining noodles FOOD PROCESSOR — the workhorse of the kitchen when it

comes mixing, chopping, puréeing, and shredding

HAND BLENDER — great for making sauces and purées right in

the pot

MANDOLINE — an extremely sharp utensil used for precise

paper-cu ng

MORTAR and PESTLE — a stone container and club used to

crush spices and herbs

RICE COOKER — an electric gizmo that takes the guessing out

of

WOK — a high-sided, sloping, small-bo omed pan — the

quintessen al Asian utensil

BASIC FOOD SUBSTITUTIONS

If you’re in a country like the USA, you might not be able to find an

ingredient that a recipe calls for When this happens, it is usually a goodidea to google the ingredient, and find alterna ves you can get your hands

on Below are a few of such ingredients If you come across more, google isyour friend

THAI INGREDIENT SUBSTITUTION

Kaffir lime leaves Lime peel

vinegar

Homemade currypaste

Store-bought curry pasteFish sauce is an ingredient that is used in quite a few recipes in this book,and if you can’t find it in a nearby store, just buy it online from amazon

THAI CURRY PASTES, MARINADES, AND OTHER CONCOCTIONS

ASIAN MARINADE — 1

Ingredients:

¼ cup fish sauce

¼ cup soy sauce (if possible low-sodium)

½ cup freshly squeezed lime juice

1 tablespoon curry powder

1 tablespoon light brown sugar

1 teaspoon minced garlic Crushed dried red pepper

2 tablespoons crispy peanut bu er

Direc ons:

1 Mix all the ingredients in a blender or food processor and pulse

un l the desired smoothness is achieved

Yield: Approximately 1¼ cups

ASIAN MARINADE — 2

Ingredients:

¼ cup chopped green onion

¼ cup soy sauce

¼ teaspoon ground anise

½ cup lime juice

1 tablespoon freshly grated gingerroot

1 tablespoon honey

1 teaspoon Chinese 5-spice powder

2 tablespoons hoisin sauce

2 tablespoons sesame oil

3 cloves garlic, minced

3 tablespoons chopped cilantro

1 cup vegetable oil

Yield: Approximately 1¼ cups

This recipe has a definite Chinese influence, featuring soy sauce, hoisinsauce, 5-spice powder, and sesame oil

BLACK BEAN PASTE

Ingredients:

1 medium to big onion, minced

1 tablespoon fish sauce

1 teaspoon brown sugar

2 cloves garlic, chopped

2 jalapeños, seeded and chopped

2 tablespoons vegetable oil

2 teaspoons lime juice

3 green onions, trimmed and cut

4 tablespoons canned black beans or black soy beans

Direc ons:

1 In a moderate-sized-sized sauté pan, heat the oil over

moderate-the onions, jalapeños, garlic, and green onions, andsauté onion becomes translucent

2 Using a slo ed spoon, move the sautéed vegetables to

processor or blender (set aside the oil in the sauté pan) rest ofthe ingredients and process for a short period of me to create

a not-paste

3 Reheat the reserved oil in the sauté pan Move the paste andheat for five minutes, s rring con nuously If the paste seemsthick, add a small amount of water

Yield: Approximately ½ cup

CHILI TAMARIND PASTE

Ingredients:

½ cup dried shrimp

1 cup cut shallots

1 tablespoon fish sauce1¾ cups vegetable oil, divided

12 small Thai chilies or

3 tablespoons brown sugar

3 tablespoons Tamarind Concentrate (Page 20)

3 Put in the garlic and fry un l a golden-brown colour is achieved.Using a slo ed move the garlic to a container lined using papertowels.

4 Put in the shallots to the deep cooking pan and fry for two tothree minutes; the shallots to the container with the garlic

5 Fry the reserved shrimp in the deep cooking pan for a couple ofminutes; the container

6 Fry the chilies un l they become bri le, approximately half aminute; them to the container (Allow oil to cool completelydiscarding.)

7 Mix the fried ingredients, the rest of the oil, and the a foodprocessor; process to make a smooth paste

8 Put the paste in a small deep cooking pan on moderate heat.Put in the sugar and fish sauce, and cook, s rring once in awhile, for approximately five minutes

9 Allow the paste to return to room temperature before placing

1 Put all of the ingredients in a container

2 Allow to sit minimum twenty minutes to allow the flavors todevelop

Yield: Approximately ½ cup

COCONUT MARINADE

Ingredients:

¼–½ teaspoon red chili pepper flakes

1 tablespoon grated lime zest

1 tablespoon minced fresh ginger

2 tablespoons shredded, unsweetened coconut

2 teaspoons sugar

3 tablespoons lime juice

3 tablespoons rice wine vinegarteaspoon curry powder

Direc ons:

1 Warm the vinegar using low heat Put in the coconut and ginger

to become tender

2 Turn off the heat and mix in the rest of the ingredients

Yield: Approximately ½ cup

GREEN CURRY PASTE — 1

Ingredients:

¼ cup vegetable oil

½ cup chopped cilantro

½ teaspoon ground cloves

½ teaspoon shrimp paste

1 (1½-inch) piece gingerroot, peeled and chopped

1 stalk lemongrass, tough outer leaves removed, inner sopor on chopped

1 teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon salt

10 green serrano chilies

2 teaspoons grated lime zest

2 teaspoons ground coriander

2 teaspoons ground nutmeg

3 shallots, crudely chopped

5 cloves garlic

Direc ons:

1 Put the first 6 ingredients in a food processor and processmixed Put in the rest of the ingredients, apart from thevegetable process un l the desired smoothness is achieved

2 Slowly put in the oil un l a thick paste May be placed in thefridge up to 4 weeks

Yield: 1 cup

GREEN CURRY PASTE — 2

Ingredients:

1 (1-inch) piece ginger, peeled and chopped

1 medium onion, chopped

1 teaspoon salt

1 teaspoon shrimp paste

2 green bell peppers, seeded and chopped

2 tablespoons vegetable oil

2 teaspoons chopped lemongrass

2 teaspoons cumin seeds, toasted2–4 green jalapeño chilies, seeded and chopped

3 cloves garlic, chopped

3 tablespoons coriander seeds, toasted

3 teaspoons water

4 tablespoons chopped cilantro

4 tablespoons Tamarind Concentrate (Page 20)

Direc ons:

1 Put all the ingredients in a food processor and pulse un l thedesired smoothness is achieved Move to a small deep cookingpan and bring to a simmer on moderate to low heat Decreasethe heat to low and cook, s rring regularly, for five minutes.

2 Mix in 1 cup of water and bring the mixture to its boiling point.Decrease the heat, cover, and simmer for half an hour

Yield: Approximately 1 cup

LEMON CHILI VINEGAR

2 Decrease the heat and simmer for about ten minutes

3 Cool to room temperature, then strain

Yield: Approximately 1 quart

LEMONGRASS MARINADE

Ingredients:

¼ tablespoon soy sauce

1 cup extra-virgin olive oil

1 jalapeño chili pepper, seeded and chopped

1 tablespoon fish sauce

2 cloves garlic, minced

2 stalks lemongrass, trimmed and smashed

2 tablespoons chopped cilantro

2 tablespoons lime juice

Direc ons:

1 Pour the olive oil into a pan and heat un l warm

2 Put in the lemongrass and garlic, and cook for a minute Turn

off the heat and let cool completely

3 Mix in the rest of the ingredients

Yield: Approximately 1 cups

MALAYSIAN MARINADE

Ingredients:

¼ cup chopped cilantro

¼ cup soy sauce

¼ cup vegetable oil

½ teaspoon coriander

½ teaspoon ground cumin

1 green onion, trimmed and thinly cut

1 teaspoon grated lime zest

2 tablespoons grated gingerroot

2 Slowly whisk in the oil

3 Mix in the rest of the ingredients

Yield: Approximately 1 cup

MINTY TAMARIND PASTE

Ingredients:

¼ cup peanuts

½ cup Tamarind Concentrate (Page 20)

1 bunch cilantro leaves

1 bunch mint leaves4–5 Thai bird peppers or 2 serrano chilies, seeded and chopped

Direc ons:

1 Put all the ingredients in a food processor and pulse to make apaste

Yield: Approximately 2 cups

NORTHERN (OR JUNGLE) CURRY PASTE

Ingredients:

¼ cup chopped arugula

¼ cup chopped chives

½ cup chopped mint

1 (3-inch) piece ginger, peeled and chopped

1 cup chopped basil

1 stalk lemongrass, tough outer leaves removed and discarded,inner core minced

1 tablespoon shrimp paste

12 serrano chilies, seeded and chopped

2 tablespoons vegetable oil

4 shallots, chopped6–8 Thai bird chilies, seeded and chopped

Direc ons:

1 In a moderate-sized-sized sauté pan, heat the oil on medium.Put in shrimp paste, lemongrass, ginger, and shallots, and sauté

un l shallots start to turn translucent and the mixture is veryaroma c

2 Move the mixture to a food processor and pulse un l adding 1

or 2 tablespoons of water to help with the grinding

3 Put in the rest of the ingredients and more water if required topulse un l crudely mixed

Yield: Approximately 2 cups

RED CURRY PASTE (PAGE 17) — 1

Ingredients:

1 (½-inch) piece ginger, finely chopped

1 medium onion, chopped

1 stalk lemongrass, outer leaves removed and discarded, innercore finely chopped

1 teaspoon salt

2 garlic cloves, chopped

2 tablespoons Tamarind Concentrate (Page 20)

2 teaspoons cumin seeds, toasted

2 teaspoons paprika

3 kaffir lime leaves or the peel of 1 lime, chopped

3 tablespoons coriander seeds, toasted

3 tablespoons vegetable oil

4 tablespoons water6–8 red serrano chilies, seeded and chopped

Direc ons:

1 Put all the ingredients in a food processor and pulse un l supersmooth

2 Move to a small deep cooking pan and bring to a simmer onmoderate to low heat Decrease the heat to low and cook,

s rring regularly, for five minutes

3 Mix in 1 cup of water and bring the mixture to its boiling point.Decrease the heat, cover, and simmer thirty minutes

Yield: Approximately ½ cup

RED CURRY PASTE (PAGE 17) — 2

Ingredients:

1 (2-inch) piece ginger, peeled and thoroughly minced

1 small onion, chopped

2 cloves garlic, minced

2 stalks lemongrass, tough outer leaves removed anddiscarded, inner core thoroughly minced

2 tablespoons ground turmeric

3 big dried red California chilies, seeded and chopped

5 dried Thai bird or similar chilies, seeded and chopped

Direc ons:

1 Put the chilies in a container and cover them with hot water.Allow to stand for minimum 30 minutes Drain the chilies,saving for later 1 cup of the soaking liquid

2 Put all the ingredients and 2–3 tablespoons of the soakingliquid in a food processor Process to make a thick, smoothpaste Put in addi onal liquid if required

Yield: Approximately 1 cup

SHREDDED FRESH COCONUT

1 heavy coconut, with liquid

Direc ons:

1 Preheat your oven to 400 degrees

2 Pierce the eye of the coconut using a metal skewer or

screwdriver and drain the coconut water (reserve it for lateruse if you prefer)

3 Bake the coconut for fi een minutes, then remove and allow tocool

4 When the coconut is sufficiently cool to handle, use a hammer

to break the shell Using the p of a knife, cau ously pull theflesh from the shell Remove any remaining brown membranewith a vegetable peeler

5 Shred the coconut using a 4-sided grater Fresh coconut willkeep in your fridge for maximum one week

Yield: Approximately 1 cup

SOUTHERN (OR MASSAMAN) CURRY

PASTE

Ingredients:

¼ teaspoon ground cinnamon

¼ teaspoon whole black peppercorns

½ teaspoon cardamom seeds, toasted

1 (1-inch) piece ginger, peeled and minced

1 stalk lemongrass, tough outer leaves removed and discarded,inner core finely chopped

1 teaspoon lime peel

1 teaspoon salt

1 teaspoon shrimp paste (not necessary)

2 tablespoons coriander seeds, toasted

2 tablespoons vegetable oil

2 teaspoons brown sugar

2 teaspoons cumin seeds, toasted

2 whole cloves

3 tablespoons Tamarind Concentrate (Page 20)

3 tablespoons water6–8 big dried red chilies (o en called California chilies), soaked

in hot water for five minutes and drained

Direc ons:

1 Put all ingredients in a food processor and pulse un l the

desired smoothness is achieved

2 Move to a small deep cooking pan and bring to a simmer onmoderate to low heat Decrease the heat to low and cook,

s rring regularly, for five minutes

3 Mix in 1 cup of water and bring the mixture to its boiling point.Decrease the heat, cover, and simmer thirty minutes

Yield: Approximately 1 cup

TAMARIND CONCENTRATE

Ingredients:

1 cup warm water

2 ounces seedless tamarind pulp (sold in Asian markets)

3 Pour the mixture through a fine-mesh sieve, pushing the tenderpulp through the strainer Discard any fibrous pulp remaining inthe strainer.

Yield: Approximately 1 cup

TAMARIND MARINADE

Ingredients:

¼ cup fresh lime juice

¼ cup toasted, unsweetened coconut

¼ cup vegetable oil

½ cup chopped cilantro leaves

1 shallot, chopped

1 tablespoon brown sugar

1 tablespoon diced fresh gingerroot

1 tablespoon soy sauce1½ cups Tamarind Concentrate (Page 20)

2 garlic cloves, minced

4 pieces lime peel (roughly ½-inch by two-inches)

Yield: Approximately 2 cups

THAI GRILLING RUB

Ingredients:

1 teaspoon dried lime peel

1 teaspoon freshly ground black pepper

1 teaspoon ground ginger

¼ cup chopped cilantro

¼ cup fresh lime juice

¼ teaspoon hot pepper flakes

½ cup sesame oil

1 big stalk lemongrass, crushed

1 tablespoon brown sugar

2 tablespoons chopped peanuts

2 tablespoons fish sauce

3 cloves garlic, minced

Direc ons:

1 Mix the fish sauce and lime juice in a small container

2 Slowly whisk in the sesame oil, then mix in rest of the

ingredients

Yield: Approximately 1 cup

THAI MARINADE — 2

Ingredients:

¼ cup chopped basil leaves

¼ cup chopped mint leaves

¼ cup peanut oil

½ cup rice wine

1 small onion, chopped

1 tablespoon chopped gingerroot

1 tablespoon sweet soy sauce

2 tablespoons chopped lemongrass

3 cloves garlic, minced

¼ cup chopped cilantro leaves

¼ cup lime juice

½ cup Red Curry Paste (Page 17)

1 (12-ounce) can coconut milk

1 stalk lemongrass, roughly chopped

1 tablespoon sweet soy sauce

1 teaspoon fresh gingerroot, chopped

2 tablespoons fish sauce

6 kaffir lime leaves, finely cut

Direc ons:

1 Mix the coconut milk, curry paste, lemongrass, and kaffir leaves

in a small deep cooking pan; bring to a simmer on moderateheat

2 Decrease the heat and carry on simmering for fi een minutes

3 Turn off the heat and let cool to room temperature

4 Mix in all the rest of the ingredients

Yield: Approximately 2 cups

THAI VINEGAR MARINADE

Ingredients:

¼ cup chopped lemongrass

1 tablespoon fresh grated gingerroot

1 tablespoon sugar2–3 tablespoons vegetable oil

3 tablespoons chopped green onion3½ cups rice wine vinegar

4 cloves garlic, minced

6 dried red chilies, seeded and crumbled

Direc ons:

1 Put the garlic, chilies, green onions, and ginger in a food

processor or blender and process to make a paste

2 Heat the oil in a wok or frying pan, put in the paste, and s r-fryfor four to five minutes Turn off the heat and allow the mixture

to cool completely

3 In a small deep cooking pan, bring the vinegar to its boilingpoint Put in the sugar and the lemongrass; decrease the heatand simmer for about twenty minutes.

4 Mix in the reserved paste

Yield: Approximately 3 cups

YELLOW BEAN SAUCE

Ingredients:

1 (½-inch) piece ginger, peeled and chopped

1 medium to big onion, minced

1 teaspoon ground coriander

2 serrano chilies, seeded and chopped

2 tablespoons lime juice

2 tablespoons vegetable oil

on cooking for half a minute

2 Put in the beans, lime juice, and water, and simmer using lowheat for about ten minutes

3 Move the mixture to a blender and process un l the desiredsmoothness is achieved

Yield: Approximately 1 cup

DIPPING SAUCES, SALSAS, AND

1 tablespoon lime juice

1 teaspoon minced fresh ginger

1 teaspoon sugar

Direc ons:

1 In a small container, dissolve the sugar in 1 tablespoon of water

2 Mix in the rest of the ingredients; tweak seasonings if required.Serve at room temperature

Yield: Approximately 4 tablespoons

BANANA, TAMARIND, AND MINT SALSAIngredients:

¼ cup Tamarind Concentrate (Page 20)

1 roasted red jalapeño, seeded and chopped

1 tablespoon chopped fresh mint

1 tablespoon lime juice

1 teaspoon brown sugar

4 ripe bananas, peeled and finely diced

Direc ons:

1 Lightly fold all the ingredients together

Yield: Approximately 2 cups

This unique salsa goes perfectly with roasted or grilled poultry or game

GINGER-LEMONGRASS VINAIGRETTE

Ingredients:

¼ cup grated fresh gingerroot

1 quart rice wine vinegar

2 stalks lemongrass, outer leaves removed and discarded, innercore slightly mashed

1 cup vegetable or canola oil

1 jalapeño, seeded and chopped

1 tablespoon sugar

1 cup lime juiceSalt and pepper to taste

¼ cup cut green onion

¼ cup orange juice

1 firm, ripe mango, peeled, seeded, and slice into ¼-inch dice

1 medium cucumber, seeded and slice into ¼-inch dice

1 teaspoon vegetable oil

2 teaspoons lime juiceSalt and pepper to taste

Direc ons:

1 Mix all the ingredients in a small container

Yield: Approximately 2 cups

MANGO-PINEAPPLE SALSA

Ingredients:

¼ cup snipped chives

½ cup diced red onion

1 cup diced pineapple

1 cup mango pieces